Tuesday, February 10, 2015

Remake Of Chicken Dish

Fried Bean Curd, Ground Chicken Stuffing.

DSC_5813Nabe dish (hot pot ) is really the idealistic Winter meal for us. Something about fishing ingredients from one stone pot makes it sooo warm and fuzzy inside…hey, eat vegetables too, not just the meat…we were as parents used to say to our little people… what?…no, technically, tofu is not vegetable…eat the GREEN stuff!

I made this ground chicken stuffed fried tofu for hot pot one night, as usual the left over re-appeared as a remake dish the following night. Sometimes the re-make beats original.

DSC_5788 Here is Hot Pot dish we had the night before, fabulous with homemade sesame miso paste condiment.

Ingredients and Instruction for ground chicken stuffed fried tofu makes two dozen (Print Recipe Here)

  • 6 rectangular fried bean curd (油揚げ)
  • 600g ground chicken
  • 4 Tablespoons sake
  • 30g mitsuba/ Japanese parsley, choppedDSC_5771
  • 30g ginger root, minced
  • 1/4 cup  grated nagaimo/ Chinese yamDSC_5763
  • Salt
  1. Cook fried bean curd in boiling water for 2-3 minutes and drain (this is to remove oil). When the fried tofu is safe to handle, squeeze out excess water. Place one fried tofu on a paper towel, roll the round chop stick from one end to the other to make it easier to open inside. cross cut in 4ths. Repeat  for other fried bean curd. Set aside
    .DSC_5759DSC_5761
  2. Put ground chicken and sake in a bowl and mix well until pasty. Add mitsuba, ginger, nagaimo and salt and mix very well.DSC_5777
  3. Stuff meat mixture into tofu pouch (do not worry about closing it completely). Press gently to flatten. DSC_5778

Sweet stewing stuffed ground ingredients and Instruction

  • 1 cup plus kelp dashi stock I made from 1 tablespoon granule kelp dashi dissolved in a hot water. Note: dashi stock barely covered fried tofu, you may need to adjust by adding more stock.
  • 8-10 ground chicken stuffed fried tofu
  • 1- 2 Tablespoons sugar
  • 2 Tablespoons each of sake, mirin (seasoned sake) and soy sauce
  1. Boil dashi stock in a pan. Add sugar.
  2. Gently drop in stuffed fried tofu and simmer for 5-6 minutes.
  3. Add sake, mirin and soy sauce. place drop lid over the stuffing. Cook for 5-6 minutes longer. Turn off heat and let it cool in pan. Serve with broth.DSC_5824

Option: Add vegetable of your choice – I put some broccoli florets in during the last 2 minutes of #3 cooking step.

Stuffed fried bean curd is nice in bentoIMG_2226

I’m having a fun time making Today’s TAPAS and posting on Instagram. I often second guess about filtering (same for blog photos)…my eye sight is not that great….old age does that to you.

From left, garlic sesame flavor fried chicken wings with coleslaw; asparagus wrapped with puff pastry, cream cheese cranberry paste filling.

IMG_2473 IMG_2491

I heard the weatherman predicting temperature of 60’s tomorrow. How blessed we are to have such mild Winter here. I’m praying for pleasant weather coming  to wherever you are. (photo below taken last Friday)IMG_2474

Avoir une joyeuse Saint Valentin! (Have a happy St.Valentine’s Day!)

28 comments:

  1. とっても おいしそう! (゚ー,゚*)
    是非参考にさせて頂きます。

    夕陽染まる冬空が絵画のようで 綺麗です。

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    1. Ansu さん、コメントありがとうございます。 以前ブログにお邪魔した時に、コメントが書けず、残念でしたが、今回はちゃんと書き込めました。素敵なブログですね。

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  2. Your photos and presentations are fantastic!!! :)

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    1. Thank you Linda. Thank you for your blog for laugh and inspirations!

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  3. Lunch time here and I am drooling over your stuffed tofu chicken. Looks fantastic and so fresh!

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    1. Thank you Helene. I'm in a mood for your chow mein noodle! Looks really good!

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  4. I associate nabe as sumo wrestlers' food...never tried them but perhaps that's the secret to increase physic-muscles...right? I'm also intrique with your awesome bento pack....it's sooo preetttyyy!

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  5. What an imaginative tofu dish! I have never cooked fried tofu (though I see it all the time in the Japanese shop...) and I would never ever have the idea to stuff it with meat! I love stuffing things (rolls, dumplings, maki sushi.... etc..) so I'll keep your fantastic idea in mind. (PS The nabe looks gorgeous!)

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    1. Thank you Sissi! Your latest curry dish I love to make it...you know me, I love curry anything.

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  6. Wow, I have never thought in mixing naigamo and ground chicken...let alone stuffing it in fried tofu...yes, I had fried tofu stuffed with different fillings...you are indeed very creative...thank you so much for the inspiration!
    Hope you are enjoying your week :)

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    1. Thank you Juliana. Your blog is so cute! I enjoy visiting your blog.

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  7. Replies
    1. Thank you Jalna. I want that grilled tako right now!

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  8. Hi Nippon nin,

    Funny that you said that tofu is not a vegetable. It is not a vegetable but I'm sure that it is healthy food to eat.

    Your hot pot looks lovely... very warming to eat :D

    Zoe

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    1. Thank you Zoe. All your chocolate recipe look fantastic! I need to get more baking chocolate.

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  9. こんばんは。 いつも素晴らしいお料理で感動してます。 日本の食文化をアメリカに伝えたいという使命を持っていられるのかと思っています。
     バレンタインデーのお話が出たついでに、日本の西洋の習慣について、知られているようで、知られていない事をご説明いたします。
     クルスマスは戦後、進駐軍がキリスト教を伝えるために、日本に広めたと言われています。
     バレンタインデーはチョコのメーカーのメリーチョコレイトがチョコを沢山売るために、今の様な宣伝をしたと言われています。
     ハロウィーンは、デパートが売り上げを伸ばしたいため、盛り上げたと言われています。
     子供が幼稚園に居る時からそういう行事があるので、それらがドンドン日本の社会に定着しています。

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    1. コメントありがとうございます。 あはは。日本人って商売上手ですね。 宮古島面白そうなところですね。かなり惹かれています。

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  10. Replies
    1. Thank you so much Angie. You're a incredible chef!

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  11. looks so good your a wonderful cook

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    1. Thank you Rebecca. I appreciate the compliment!

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  12. What a fantastic idea! My son is a big fan of tofu and he will love this!

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    1. Thank you Katerina. You looks fantastic on the air! I enjoyed it.

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  13. Wow! The idea is fantastic! I love tofu! I should definitely give your recipe a try!

    PS. I have a surprise for you !!!!! :) Please, visit my blog!

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    1. Thank you so much! I can't believe I won the chocolate recipe contest

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  14. Simply damn delicious and quite impressive remake chicken dish!!!
    Dedy@Dentist Chef

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    1. Thank you Chef! All your dishes are remarkable! Let me know if you having cooking classes sometimes in future....or can I just watch you cook?

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